Level 2 Award in Food Safety for Retail

Transcription

1 The Royal Society for Public Health April 2017 This qualification has a Credit Value of 1 Ofqual Qualification Number 500/5093/X Guided Learning Hours: 9 Description: The objective of the Level 2 Award in Food Safety in Retail is to cover the principles of food hygiene for food handlers working in a retail environment. It is valuable as a free-standing qualification or as an addition for people following other training programmes. The purpose of this qualification is for learners to obtain a knowledge and understanding of; the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. These topics are regarded by the Food Standards Agency as being important to understanding and maintaining good practice in the handling, processing and preparation of safe food. 1

2 Summary of Outcomes: To achieve this qualification a candidate must: 1. Understand how individuals can take personal responsibility for food safety, by being able to: Outline the importance of food safety procedures, risk assessment, safe food handling, avoiding unsafe behaviour Describe how to report food safety hazards, infestations and food spoilage Outline the legal responsibilities of food handlers / food operatives and food business operators. 2. Understand the importance of keeping him/herself clean and hygienic, by being able to: Explain the importance of personal hygiene in food safety Describe effective personal hygiene practices 3. Describe how to keep the work area clean and hygienic, by being able to: Explain how to keep the work area and equipment clean and tidy to include cleaning methods, safe use of chemicals, storage of cleaning materials. State the importance of safe waste disposal. Outline the importance of pest control 4. Understand the importance of keeping products safe, by being able to: State the risk to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards, vehicles of contamination. State how contamination of food can cause illness or injury Describe safe food handling practices and procedures Explain the importance of temperature control Describe stock control procedures including deliveries, storage, date marking and stock rotation Explain how to deal with food spoilage to include recognition, reporting and disposal. 2

3 Content: 1. Personal responsibility for food safety Food safety procedures: Definition of food poisoning; causes of food poisoning; incidence of food poisoning; common symptoms; at-risk groups; effect of poor food safety to food retailers; role and importance of food safety management systems in reducing the risk of food poisoning by identifying and controlling food safety hazards; outline of food safety systems such as HACCP; importance of risk assessment in food safety; need to ensure food is handled as little as possible; use of safe food handling procedures; identification and avoidance of unsafe behaviour when working with food. Report food safety hazards, infestations and food spoilage: Importance of reporting possible food safety hazards to supervisors and/or managers (to include faulty equipment, food at incorrect temperature, out-of-date stock, presence of pests, spoiled food, spillages and possible contamination problems); how to make suggestions for improving food safety procedures. Legal responsibilities: Legal responsibilities of food businesses and food handlers; importance of the 2005 legislation (EC Directive 852/2004 Hygiene of foodstuffs ): The Food Hygiene (England) Regulations 2013, The Food Hygiene (Scotland) Regulations 2006, The Food Hygiene (Wales) Regulations 2006, The Food Hygiene (Northern Ireland) Regulations 2006 or any superseding legislation; requirements for hazard analysis and food hygiene training; statutory and non-statutory reportable diseases; outline of legal sanctions and role of environmental health officers. 2. How to keep him/herself clean and hygienic Importance of personal hygiene: Food handlers as sources of, and vehicles for, food poisoning bacteria; role of the hands in transferring bacteria to food; risk to food safety due to poor personal hygiene and practices; how good personal hygiene reduces the risk of contaminating food with bacteria; required standard of personal hygiene. Personal hygiene practices: Need for food handlers to have clean hair, skin, nails and clothing; importance of effective hand-washing practices; occasions when hands should be washed. Risk to food safety of food handlers suffering from stomach upsets and other illnesses and infections; the need to report such illnesses to supervisors and/or managers. Risk to food safety from cuts and wounds; need to use appropriate dressings; need to report cuts and wounds to supervisors and/or managers; risk to food safety from jewellery and accessories; Purpose and types of protective clothing; design features of protective clothing to reduce the risk of contamination; importance of keeping protective clothing clean and in good condition. 3

4 3. How to keep the work area clean and hygienic Importance of keeping the work area and equipment clean and tidy: Risk to food safety if work area and equipment are not kept clean and tidy; definitions and examples of scheduled cleaning, cleaning frequency; uses of cleaning and disinfection chemicals; cleaning procedures for premises, equipment and utensils; importance of using appropriate cleaning materials; storage of tools, utensils and equipment. Waste disposal: Types of food waste; importance of waste disposal; methods for waste disposal; frequency of waste disposal; cleaning and location of waste bins. Pest control: Control of pests such as rats, mice, cockroaches, flies, birds; conditions favourable to attracting pests; signs of pest infestation; contamination of food and surfaces by pests; preventing access to pests; removal of pests. 4. How to keep the product safe Contamination and cross-contamination: Contamination and crosscontamination of food and surfaces by microbiological, chemical and physical hazards and allergens; contamination vehicles such as hands, cloths and equipment, hand contact surfaces, food contact surfaces; contamination routes; procedures for reducing the food safety risk from contaminants. How contamination of food can cause illness or injury: Microbiological, chemical, physical and allergenic hazards to food safety; role of microorganisms in food poisoning; growth requirements of microorganisms; high risk foods; importance of toxins and spores; sources of food poisoning bacteria; examples of chemical and physical hazards and allergens; how these hazards get into food. Safe food handling practices and procedures: Appropriate food handling practices and procedures for reducing the risk of contamination and cross-contamination; separation of raw and cooked foods. Temperature control: Range of The Temperature Danger Zone and its importance to bacterial growth; correct temperatures for the storage of different foods; appropriate temperatures for refrigerators, freezers, chillers and store rooms; maintenance, monitoring and recording of these temperatures. Stock control: Importance of checking deliveries of food to ensure that the food is undamaged, at the correct temperature and within its use by date; storage of canned and dry food; separation of raw and cooked food; use of refrigerators and freezers for storing food; date marking of 4

5 food (use by and best before dates); need to safely dispose of food that has exceeded its use by date; importance of stock rotation. Recognise spoilage: Causes of food spoilage; how to recognise spoiled food; prevention of food spoilage; need to report discovery of spoiled food; disposal procedures for spoiled food. Assessment: Attainment of the Learning Outcomes will be assessed by a multiple-choice examination. A candidate who is able to satisfy the learning outcomes will be awarded a score of at least 20/30 in the examination. The multiple choice examination is provided by The Society. The examination consists of 30 questions. The duration of the examination is forty minutes. Guidance: Suggested Reading: Donaldson, R.J Essential Food Hygiene (Revised 4 th Edition) Royal Society for the Promotion of Health Food Hygiene Tutor Pack Recommended prior learning: There are no recommended prior learning requirements for this qualification. The Society does, however, recommend that candidates have a level of literacy and numeracy equivalent to Level 1 (but see notes on Special Assessment Needs below) Other Issues: The delivery of this qualification could provide opportunities for contributing to an understanding of Spiritual, Moral, Ethical, Social and Cultural issues and an awareness of Environmental issues, Health and Safety considerations and European developments. Possible areas for discussion are shown below. Spiritual Moral and Ethical The qualification can contribute to an understanding of spiritual issues by allowing students to discuss how the approaches of different religions to food production and preparation were driven by considerations of food hygiene and safety. Moral and ethical issues can be developed in a discussion of the legal responsibilities of employees and employers, such as high standards of hygiene, provision of safe food and employee training. 5

6 Social and Cultural Health and Safety A discussion of possible reasons for changes in food poisoning trends; consumption of raw foods such as fish and shellfish and the growth of food outlets such as sandwich bars and takeaways can contribute to an understanding of social and cultural issues. Health and Safety considerations are explicit in the qualification. For example, the importance of hygiene in the prevention of food poisoning, safe storage of food and HACCP. Environment Awareness of environmental issues can be raised through consideration of disposal arrangements for waste refuse and waste food, pest control methods and the use of cleaning agents. European The influence of European legislation on UK law can be discussed in the context of the legal responsibilities of food handlers. National Occupational Standards The qualification has been mapped to the following National Occupational Standards of Skillsmart Retail: Unit B.235 (K) Know how to maintain food safety while working with food in a retail environment Further details of these National Occupational Standards can be obtained from RSPH Qualifications. Restrictions on Candidate Entry: Candidates should not enter, with another awarding body, for a Level Two Award in Food Safety. 6

7 Special Needs: Centres that have candidates with special needs should consult The Society's Regulations and Guidance for Candidates with Special Assessment Needs, this is available from The Society and The Society's web site ( Recommended Qualifications and Experience of Tutors: The Society would expect that tutors have teaching experience and a qualification in a relevant subject area, but recognises that experienced teachers can often compensate for a lack of initial subject knowledge, or experienced practitioners for a lack of teaching experience. Suitable qualifications for the include: a) Degree or Dip. HE in: Food Science Environmental Health Environmental Science Home Economics Microbiology or one that contains elements of these subjects. b) HNC/D in one of the above. c) Level 3 qualification in Food Safety such as the RSPH Level 3 Award in Food Safety Supervision for Retail d) Level 3 qualification in Food Safety such as the RSPH Level 3 Award in Supervising Food Safety in Catering, the RSPH Level 3 Award in Food Safety Supervision for Retail or the RSPH Advanced Certificate in Food Safety e) Level 2 qualification in Food Safety obtained before 2006 such as the RSPH Intermediate Certificate in Food Safety f) Graduate Diploma in Food Science and Technology of The Institute of Food Science and Technology. Progression Opportunities: On completion of this qualification learners will be able to gain employment within the catering sector, working in a kitchen environment, café and bar when dealing with and handling food. Successful candidates can also progress on to further qualifications, such as: RSPH Level 3 Award in Supervising Food Safety in Catering RSPH Level 3 Award in Food Safety Supervision for Retail RSPH Level 3 Award in Food Safety Supervision for Manufacturing RSPH Level 3 Award in Nutrition for healthier food and special diets RSPH Level 3 Award in HACCP for food manufacturing 7

8 Centres should be registered with The Society Any enquiries about this qualification should be made to: The Qualifications Department, Royal Society for Public Health, John Snow House 59 Mansell Street E1 8AN Tel: Fax: